Serves: 4
1. Mix lettuce and tomatoes in large bowl.
2. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Arrange chicken on lettuce mixture.
3. Cook bacon in same skillet over low heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove bacon from skillet, reserving 2 tablespoons fat in skillet. Drain bacon on paper towels. Crumble bacon sprinkle over salad.
4. Cook onion in bacon fat over medium heat about 2 minutes, stirring occasionally, until crisp-tender. Stir in sugar, mustard, pepper and vinegar. Cook about 2 minutes, stirring occasionally, until hot.
5. Pour onion mixture over salad toss. Top with croutons and cheese. Serve warm.
NUTRITION FACTS: 1 Serving: Calories 190 (Calories from Fat 100) Fat 11g (Saturated 4g) Cholesterol 30mg Sodium 270mg Carbohydrate 12g (Dietary Fiber 2g) Protein 13g % DAILY VALUE: Vitamin A 16% Vitamin C 34% Calcium 10% Iron 8% DIET EXCHANGES: 1 1/2 Medium-Fat Meat 2 Vegetable 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken Club Salad with Hot Bacon Dressing recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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